Ice Cream French Toast (Print View)

Caramelized thick bread soaked in rich melted ice cream custard for a special brunch treat.

# What You’ll Need:

→ Bread

01 - 8 slices thick-cut bread (such as brioche or challah), slightly stale

→ Custard

02 - 2 cups premium ice cream (vanilla or preferred flavor), melted
03 - 2 large eggs
04 - 1/4 teaspoon ground cinnamon (optional)
05 - 1 teaspoon pure vanilla extract (optional)
06 - Pinch of salt

→ For Cooking

07 - 2 tablespoons unsalted butter

→ To Serve (optional)

08 - Maple syrup
09 - Fresh berries
10 - Powdered sugar

# Directions:

01 - Whisk melted ice cream, eggs, cinnamon, vanilla extract, and salt in a large bowl until smooth and uniform.
02 - Preheat a large nonstick skillet or griddle over medium heat; melt 1 tablespoon of butter.
03 - Dip each bread slice into the custard, soaking for 10 to 15 seconds per side, then let excess drip off.
04 - Place the soaked bread on the skillet and cook 2 to 3 minutes per side until golden brown and caramelized; add remaining butter as needed for batches.
05 - Transfer cooked slices to a wire rack or serving plate; repeat with remaining bread.
06 - Serve warm topped with optional maple syrup, fresh berries, and powdered sugar if desired.

# Expert Advice:

01 -
  • The melted ice cream does all the flavor work for you, so even if you can't cook, this will turn out creamy and decadent.
  • It takes less than 30 minutes from craving to plate, making it perfect for weekend mornings when you want something that feels special but doesn't demand hours in the kitchen.
  • Your bread gets these burnished, caramelized edges while staying tender inside, and there's zero sogginess because ice cream custard is thicker than traditional egg-based versions.
02 -
  • Stale bread is non-negotiable, not an option, because fresh bread will fall apart the moment it meets the wet custard and heat.
  • The temperature of your skillet is crucial, so go medium rather than medium-high, since melted ice cream custard can brown too fast if the heat is aggressive.
  • Let the ice cream actually melt fully at room temperature before you add the eggs, otherwise you'll end up whisking cold ice cream chunks that won't incorporate properly.
03 -
  • If you're feeding a crowd, you can prepare the ice cream custard the night before and store it in the refrigerator, then simply heat it gently before dipping bread.
  • The secret to achieving both crispy edges and creamy centers is keeping your heat at medium and giving each side plenty of time to develop color without rushing.
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